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2-DIMENSIONAL CFD SIMULATION OF THE AIR FLOW INSIDE A LEMANG OVEN

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Author(s): SUHAILA HUSSAIN | ROSHALIZA HAMIDON

Journal: International Journal of Engineering Science and Technology
ISSN 0975-5462

Volume: 3;
Issue: 9;
Start page: 7103;
Date: 2011;
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Keywords: computational fluid dynamics | heat transfer | lemang | oven.

ABSTRACT
This paper presents the results obtained from a computational fluid dynamics simulation of the cooking process of a Malay delicacy called lemang inside a specially made oven. The normal way of cooking lemang is by putting it in open fire for more or less 2 hours. By using the lemang oven, the cooking time was reduced to about 1 hour and 20 minutes. A 2-dimesional CFD simulation was done to look at the hot air distribution inside the oven and how it affects the conditions inside the oven and the lemang during cooking. Results for velocityprofile, as well as turbulence kinetic energy were obtained. It was found that the turbulence which carries with it energy was highest at the bottom of the lemang which would mean that that part of lemang would cook the fastest as it receives greater amount of energy compared to other parts of the lemang. This was why the lemang was overcooked at that part as evident from the experimental results. These results would be used to further improve on the existing lemang oven.
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